Ingredients:
For the cake
- 150g plain flour
- 1 tsp allspice
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 1 tsp cinnamon
- 150g caster sugar
- 250g grated carrot
- 50g walnuts
- 50g pecan nuts
- 150g rapeseed oil
- 2x medium eggs
- 1 x vanilla pod
For the soil
- 165g white chocolate
- 45g cocoa powder
- 38g plain flour
For the frosting
- 350g cream cheese
- 175g icing sugar
- Juice and zest of 1 x orange
Decoration
- 8 x baby carrots with top
- 25g popping candy
Method:
- Pre-heat oven to 180c.
- Sieve flour, allspice, bicarbonate of soda, baking powder, and cinnamon together.
- Add the grated carrot, sugar and nuts.
- In a bowl mix together eggs, rapeseed oil and vanilla pod to make a batter.
- Add all the ingredients together.
- Butter the moulds, fill and bake in oven at 180C for 19 mins.
- In a small saucepan, caramelise the white chocolate until golden brown
- Add sieved cocoa powder and flour, to make the soil.
- Place on a tray to dry.
- Whisk the cream cheese, orange juice & zest and icing sugar until smooth.
Note: any citrus fruit can be used: lime, lemon or orange.
- Cut the carrot cake in half and place the bottom half into the terracotta plant pots.
- Top with the cream cheese and popping candy.
- Place the top half of the carrot cake on top and repeat the process.
- Top with chocolate soil and a peeled baby carrot.